Advice 1: How to melt down the butter

Clarified butter can be stored for a very long time, unlike usual. It is also much healthier and easier to digest. Much better it is suitable for frying, because the Smoking only after heating to 200 degrees Celsius.
How to melt down the butter
You will need
    • butter
    • pan with thick bottom
    • glass jar for storing oil
Instruction
1
When peretaplivanii of butter evaporated water and milk proteins. Due to this significantly lengthens the shelf life of this oil is cleaned from impurities. By the way, this oil can be used in food to people who can not tolerate lactose.
2
First, prepare the oil. Suited cream unsalted butter with fat content of more than 80 percent. Rather it was the homemade natural oil, then you can be sure that there are no chemical additives and margarine.
3
To melt down the butter, take the saucepan with thick walls and bottom. It is necessary that the oil in the process of peretaplivanii does not burn.
4
Butter cut into small cubes and add to the pan. You need to achieve softness. Leave it for a while the pan at room temperature. For about an hour.
5
Put the saucepan on the stove and make a small fire. Melt the butter. So it is not burnt, stirring occasionally trying to melt the larger pieces.
6
When the oil is completely gone the liquid begins to boil, be very careful. Should immediately remove the fire so that the oil continued to boil, but barely. No gurgling and no vicepa.
7
On the surface of the oil will begin to appear foam. Gently remove it with a slotted spoon, trying not to stir and not let the foam go down.
8
Continue to cook the butter, occasionally removing from the surface of the foam. It contains harmful substances that were in the oil, so the longer the melted butter sauce to boil, the tastier and healthier it will be.
9
To melt down the butter, it will take about an hour to two hours. Follow the foam. When it is formed smaller, it is possible to remove the pan from the heat.
10
Carefully strain the oil into a clean glass jar, not shaking. At the bottom of the pan should remain a precipitate. The Bank also oil is clean and almost transparent.
11
After the oil hardens, it will turn yellow and become thick with cereal consistency.
12
Store ghee in the refrigerator it is not necessary. In a cool room it will not spoil for a very long time.

Advice 2 : How to melt down the oil

Melted butter ghee or ghee in India is not called "liquid gold" and considered one of marilou prosperity. This oil is the best source of fatty acids, it does not contain lactose, so is suitable for those who can't afford ordinary butter oil because of its intolerance. Ghee can tolerate high temperatures. If conventional oil begins to burn when heated up to 120 degrees, Ki and 190 – the perfect temperature for stewing and roasting – is transparent, with a delicate caramel flavor and a wonderful nutty flavor.
How to melt down the oil
You will need
    • butter
    • two pans
    • one more than the other or one thick-walled pot
    • gauze
    • glass or pottery for storage
Instruction
1
To get the perfect melted butter from poor cream impossible. Choose good oil, no vegetable fat and other additives.
2
Melt down a small amount of oil and on the stove, but a lot of oil, stock up for the year ahead, it is better to heat it in the oven. 1 kilogram of butter melt on the stove for 2 hours, and in the oven for a half, 10 pounds will burn on the heat for 10 hours in the oven – about 8. How much will the GI of a certain amount of oil, to say it is always difficult, it depends on how many in each grade contains water and milk protein. Typically, the water content in oil – 18%, protein 2%, and pure milk fat – 80%, but these figures are very approximate. On average, 1 kg of good butter slightly less than 800 grams of pure Ki.
3
Ghee, melted on the stove, called the garden guy. It is cooked in a water bath – a pan of a smaller size put in the pan more and the remaining space between them is filled with water. Cream the butter cut into pieces and put in a small saucepan. The water is heated to the boil, reduce the heat to medium and wait until the oil surface does not appear white protein foam. It is removed with a slotted spoon. At the bottom of a small saucepan will also form a precipitate. Many sources warn Housewives that he in any case should not become brown, burnt, but in a water bath it does not threaten you. Once the protein foam will cease to be formed – the oil is ready. Now you need to strain it through a clean cheesecloth into a glass jar or clay pot. Melted butter can be stored up to one year, without changing their qualities.
4
To get oil, melted in the oven – CHULA GI – you need to pre-heat it to 150 degrees Celsius. Butter, cut into small pieces, put into a thick-bottomed pan and put in the oven, the temperature is maintained the same. What good is this method? You have no need to watch the butterand remove the foam - after GI is ready, you can easily remove from its surface a dense crust. On heating each kilogram of oil takes about three quarters of an hour. After you get the oil out of the oven, free from crust, it also needs to drain into a clean glass or clay container, cooling and storing.
5
Guy perfectly perceives aromatic additives. Make the melted butter with pepper, turmeric, flavored with cumin and cloves. Clove oil – lung GI – so, if in the melted butter put into a clean gauze bag 20 buds of the clove tree, a quarter nutmeg, not powdered, and broken in pieces, two tablespoons of sesame seeds. The said quantity is enough to flavor 1 killogramm oil. After the butter melt, the bag should be removed and act according to the standard procedure – drain, pour, store.
6
Especially tasty and healthy ginger ghee oil – adrak GI to cook it enough to throw in the melted butter peeled ginger root. About 3 inches of root per kilogram of oil.
Useful advice
There is a perception that GI can be obtained only from unsalted butter. This is not so. All the salt will still remain in the sediment, so that there is no difference and if you have a very good, but salted butter – feel free to peretaplivanii it.

Another misconception is that Ki must be stored in the refrigerator. Anything like that – just a dry cool place.
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